When midnight struck on Rudy Kurniawan’s fairytale wine charade, the moment caught many fine-wine collectors and investors wondering just what surprises might be hiding in their cellars.

After his arrest in March 2012 for staccato-paced wine fraud, Kurniawan (presently awaiting trial in New York) went from darling to devil. Specifically he was indicted for trying to pass off at least 84 bottles of Burgundy to an auction house, but the implications of what authorities found in his house point to a vast fraud: sealing wax, thousands of printed labels, vintage empties, foil wrappers, corks, rubber stamps, and more.

Some wealthy collectors and dealers might have preferred not even to know the fraud details — sort of a “Rudy’s gone; nothing more to see” approach. But his fall brought more questions than answers. Kurniawan is no patsy, but anyone hoping wine fraud will be buried in his legal casket is deluded. He is a symbol of what lies beneath. Yes, he is the poster-boy of counterfeit wine, but there will always be Kurniawan-types slipping their wares in the back door.

Wine producers are going high-tech to protect their brands with distinctive seals, unique bar codes and holograms. At Wine-searcher, head of Chai Consulting and counterfeiting expert Maureen Downey says time works toward the obsolescence of wine prevention technology. “Time is the enemy of today’s technology. Always have a low-tech aspect to your security plan.” Covert tagging and tamper-proof seals may lose their potency in 50 years.

Curtis and his company Wine Alpha spot fakes for collectors around the globe. WSJ detailed Curtis’ basic 5-point checklist — “Capsule, cork, label, glass and finally, the wine” — on tagging a fake. (From 2008-2012, Curtis was the head of wine for Christie’s in Asia and the Americas.)

1. Does the capsule/foil sleeve match the label?

2. Inspection of the cork with a jeweler’s loupe

3. Label check — cross-reference with old bottle photos

4. Bottle exam — sediment should show on one side

5. Wine liquid — “Older wines are turning orange on the edge of the wine and in the middle, it’ll be a plumy dark color. A new wine will be just dark all around.”

Discuss this Blog Entry 1

Maureen Downey (not verified)

on Sep 10, 2013

Thanks for the nod!
I must admit that I wholly disagree that sediment should 'show on one side." In my 14 years of fine & rare wine vetting and authentication experience - the caking of sediment on one side of a bottle is only a sign of heat damage. The sediment should fall in a properly stored wine such that you cannot see it in the glass. And what of wine that has been moved? so a wine that has been turned, with particular no sediment 'stain' is automitically fake? That is absolutely NOT my experience, nor do I find it a valid point of authentication.
I also dpo not think you can taste for authentication as is widely accepted & known in the industry.
Maureen
That is my experiencew.